ICE CREAM KOLACHKES
These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10 dozen.
Number Of Ingredients 6
Steps:
- In the bowl of a heavy-duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into 4 portions; cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough into a 12x10-in. rectangle; cut into 2-in. squares. Place 1 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling., Bake until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
CREAM CHEESE KOLACKY
The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!
Provided by MBMCD
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 3h25m
Yield 30
Number Of Ingredients 5
Steps:
- Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
- Preheat oven to 350 degrees F (180 degrees C).
- Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.
Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g
KOLACZKI
Jam filled Holiday cookies which have been a tradition for every Polish Christmas Eve I can remember.
Provided by Yvonne
Categories World Cuisine Recipes European Eastern European Polish
Yield 24
Number Of Ingredients 9
Steps:
- Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork.
- Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 31.8 g, Cholesterol 35 mg, Fat 20.2 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 5.2 g, Sodium 168.7 mg, Sugar 8.6 g
ICE CREAM KOLACHKES
These sweet pastries (also spelled kolaches) have Polish and Czech roots. They're usually filled with poppy seeds, nuts, jam or fruit. Using ice cream is a unique twist on the traditional recipe. Diabetic Exchanges: 1/2 starch and 1/2 fat. I found this recipe in Taste Of Home magazine. I have not tried these. I'm posting this for safe keeping.
Provided by internetnut
Categories Dessert
Time 1h10m
Yield 10 dozen, 120 serving(s)
Number Of Ingredients 6
Steps:
- In the bowl of a heavy duty stand mixer, beat butter and ice cream until blended (mixture will appear curdled). Add flour and sugar; mix well. Divide dough into four portions; cover and refrigerate for 2 hours or until easy to handle.
- On a lightly floured surface, roll one portion of dough into a 12x10-inch rectangle; cut into 2-inch squares. Place a teaspoonful of filling in the center of each square. Overlap two opposite corners of dough over filling; pinch tightly to seal. Place 2-inches apart on ungreased baking sheet. Repeat with remaining dough and filling.
- Bake at 350 for 11-14 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired.
ICE CREAM KOLACZKI
Make and share this Ice Cream Kolaczki recipe from Food.com.
Provided by Korinna
Categories Dessert
Time 50m
Yield 24 cookies, 1 serving(s)
Number Of Ingredients 5
Steps:
- Sift flour and sugar.
- Cut in butter until mixture resembles corn meal.
- Add partly softened ice cream.
- Blend.
- Chill dough in regfrigerator for approximately 1 hour (This allows for easier handling).
- Roll out and cut into squares or rounds.
- Spread with any desired fruit filling and fold dough partly over the filling.
- Bake at 375F degrees for 20 minutes or until light brown.
Nutrition Facts : Calories 5747, Fat 404.6, SaturatedFat 253.4, Cholesterol 1101.8, Sodium 2853.6, Carbohydrate 474.4, Fiber 15.5, Sugar 87.4, Protein 65.5
CROISSANT ICE CREAM CONES
These are so fun! The buttery, flaky layers are so tender and crispy on the outside. Could fill with ice cream, fruit and whipped cream or yogurt, pizza sauce with cheese and toppings, chicken or egg salad, or scrambled eggs and bacon.
Provided by thymeforpineapple
Categories Pastries
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Position an oven rack in the bottom of the oven. Turn a 12-cup muffin tin upside down. Wrap the long side of each piece of foil around the bottom rim of one upside-down muffin cup and shape into a 6-inch tall cone to use as a mold. Repeat on alternating cups to make 6 molds; lightly spray foil cones and muffin tin with cooking spray.
- Unroll crescent dough sheets on a lightly floured surface and gently press perforations together to form two 13x8-inch rectangles. Cut each rectangle into six 1 1/4x13-inch strips. Working with one foil cone at a time, wrap 2 dough strips up and around foil cone, beginning at and base, and slightly overlapping. Pinching to seal the second dough strip to the first, and pinching seams and tip to seal. Repeat with remaining dough strips and foil cones. Brush cones with beaten egg white.
- Bake in the preheated oven on the bottom rack until golden brown, 12 to 14 minutes. Carefully remove from oven, remove cones (with foil still attached) from muffin tin, and place cones upside-down on a wire rack. Let cool for 5 minutes.
- Brush with melted butter, and sprinkle with topping of choice, if desired. Let cool completely on wire rack, about 15 minutes. Remove foil from ice cream cones by pinching foil together, gently twisting and pulling. Fill as desired.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 29.4 g, Cholesterol 10.2 mg, Fat 19.8 g, Protein 6 g, SaturatedFat 6.4 g, Sodium 596.3 mg
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